Juicy Pineapple Cake

🍍 Juicy Pineapple Cake

Ingredients:

For the Cake:

1 box yellow cake mix

1 can (20 oz) crushed pineapple in juice, undrained

3 large eggs

1/2 cup vegetable oil

For the Topping:

1 container (8 oz) whipped topping (like Cool Whip), thawed

1 package (3.4 oz) instant vanilla pudding mix

1 can (20 oz) crushed pineapple in juice, undrained

Instructions:

1. Preheat oven to 350°F (175°C).

Grease a 9x13 inch baking pan.

2. Mix the cake batter:

In a large bowl, combine cake mix, 1 can of crushed pineapple (with juice), eggs, and oil.

Beat on medium speed for about 2 minutes until well combined.

3. Bake the cake:

Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan.

4. Make the topping:

In a medium bowl, combine the whipped topping, dry pudding mix, and the second can of crushed pineapple (with juice).

Stir until thick and creamy.

5. Frost the cake:

Spread the pineapple-pudding topping evenly over the cooled cake.

6. Chill before serving:

Refrigerate for at least 1 hour to let the flavors meld and topping set.

💛 Tips:

You can garnish with toasted coconut or maraschino cherries for extra flair.

Store leftovers in the fridge for up to 4 days.